<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="437457" val="83592">鲜肉大白菜饺子</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">白菜</a></label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">猪肉馅</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">面粉</a></label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">香油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">饺子馅调料粉</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">酱油</label></span><span class='right'>适量</span>
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					<h2>鲜肉大白菜饺子的做法步骤</h2>
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							<p><span class="fwb">1.</span> 把白菜洗净控干水份，剁碎，白菜要尽量剁得细一些，然后加少许盐拌匀腌制5分钟，把白菜的水份煞出来。</p>
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							<p><span class="fwb">2.</span> 葱和姜切末儿。</p>
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							<p><span class="fwb">3.</span> 将白菜的水份攥干，煞出来的水备用。（可以和饺子面的时候用，营养一点也不会流失）</p>
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							<p><span class="fwb">4.</span> 将猪肉沿着同一个方向搅拌上劲，肉馅出筋后可适当分3-4次加入清水，每次加水都要充分拌匀，使肉馅充分吸收水分。</p>
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							<p><span class="fwb">5.</span> 在搅拌好的肉馅中加入盐、饺子馅调料粉、葱和姜末、香油拌匀，再放入白菜末和酱油拌匀即成饺子馅。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/1/c/c/yuan_835926.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 包饺子的面用煞白菜渗出的水和面，如果不够的可以适当再加些温水或凉水都可以。把水逐次的倒入面粉中，然后用筷子搅成雪花状，揉成一个光洁的面团醒二十分钟。</p>
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							<p><span class="fwb">7.</span> 面饧好后揉成一个均匀的长条，切成均匀的小剂子。将小面团按扁擀成饺子皮，包馅即可。</p>
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							<p><span class="fwb">8.</span> 接下来就是煮饺子开吃了，哈哈。</p>
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					<h2>小贴士</h2>
					<p>如何挑选大白菜：挑选包心的大白菜以直到顶部包心紧、分量重、底部突出、根的切口大的为好。</p>
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